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Drying Technology
An International Journal
Volume 36, 2018 - Issue 3
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ARTICLES

Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying

Ya SuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Min ZhangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Weiming ZhangNanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China
,
Chunquan LiuInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
&
Bhesh BhandariSchool of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
Pages 294-306 | Received 14 Nov 2016, Accepted 01 May 2017, Published online: 04 Aug 2017

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Ya Su, Jiayue Gao, Song Tang, Lei Feng, S. M. Roknul Azam & Tiesong Zheng. (2022) Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition 62:19, pages 5183-5202.
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Shoma Devi, Min Zhang, Ronghua Ju & Bhesh Bhandari. (2021) Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition 61:22, pages 3709-3724.
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S. M. Roknul Azam, Min Zhang, Chung Lim Law & Arun S. Mujumdar. (2019) Effects of drying methods on quality attributes of peach (Prunus persica) leather. Drying Technology 37:3, pages 341-351.
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Articles from other publishers (22)

Rajni Saini, Sukhpreet Kaur, Poonam Aggarwal, Atul Dhiman & Priyanka Suthar. (2023) Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review. Food Control 153, pages 109933.
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Bowen Yan, Linglu Meng, Jianlian Huang, Ruijie Liu, Nana Zhang, Xidong Jiao, Jianxin Zhao, Hao Zhang, Wei Chen & Daming Fan. (2023) Changes in oxidative stability of rapeseed oils under microwave irradiation: The crucial role of polar bioactive components. LWT 185, pages 115100.
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Cheng Zhang, Xiaomei Lyu, Rana Muhammad Aadil, Yanjun Tong, Wei Zhao & Ruijin Yang. (2023) Microwave heating instead of blanching to produce low-fat French fries. Innovative Food Science & Emerging Technologies 84, pages 103298.
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Suvendu Bhattacharya. 2023. Snack Foods. Snack Foods 461 524 .
Abhipriya Patra, V. Arun Prasath, Parag Prakash Sutar, N. Karpoora Sundara Pandian & R. Pandiselvam. (2022) Evaluation of effect of vacuum frying on textural properties of food products. Food Research International 162, pages 112074.
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María Elena Sosa‐Morales, Ana Paola Solares‐Alvarado, Sandra Paola Aguilera‐Bocanegra, José Fernando Muñoz‐Roa & Gabriel Abraham Cardoso‐Ugarte. (2022) Reviewing the effects of vacuum frying on frying medium and fried foods properties. International Journal of Food Science & Technology 57:6, pages 3278-3291.
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Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao & Zhengyu Jin. (2021) Effect of New Frying Technology on Starchy Food Quality. Foods 10:8, pages 1852.
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Yao Li, Yilin Zhang, Haibo Liu, Xuedong Jin & Xiong Liu. (2021) Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying. International Journal of Food Engineering 17:7, pages 517-527.
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O. G. Burdo, F. A. Trishyn, S. G. Terziev, A. V. Gavrilov & I. V. Sirotyuk. (2021) Electrodynamic Processes as an Effective Solution of Food Industry Problems. Surface Engineering and Applied Electrochemistry 57:3, pages 330-344.
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Navin K. Rastogi. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 456 476 .
Yi Cao, Gangcheng Wu, Fei Zhang, Lirong Xu, Qingzhe Jin, Jianhua Huang & Xingguo Wang. (2020) A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. Journal of the American Oil Chemists' Society 97:8, pages 901-913.
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Jane Cantre Lumanlan, Warnakulasuriya Mary Ann Dipika Bin Fernando & Vijay Jayasena. (2020) Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. International Journal of Food Science & Technology 55:4, pages 1661-1670.
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Xiaotian Zhang, Min Zhang & Benu Adhikari. (2020) Recent developments in frying technologies applied to fresh foods. Trends in Food Science & Technology 98, pages 68-81.
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Oleg Burdo, Igor Bezbakh, Aleksandr Zykov, Sergey Terziev, Aleksander Gavrilov, Ilya Sirotyuk, Igor Mazurenko & Yunbo Li. (2020) Development of power­efficient and environmentally safe coffee product technologies. Eastern-European Journal of Enterprise Technologies 1:11 (103), pages 6-14.
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Jacob Tizhe Liberty, Jalal Dehghannya & Michael O. Ngadi. (2019) Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends in Food Science & Technology 92, pages 172-183.
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Bimal Chitrakar, Min Zhang & Dongcui Fan. (2019) The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya ) . Journal of Food Processing and Preservation 43:9.
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Chuting Gong, Hangjin Zhang, Jin Yue, Yubin Miao & Shunshan Jiao. (2019) Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. Innovative Food Science & Emerging Technologies 56, pages 102181.
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Hao Shi, Min Zhang & Chaohui Yang. (2019) Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets ( Aristichthys nobilis ) . Journal of Food Process Engineering 42:4.
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Cátia Dourado, Carlos Pinto, Francisco J. Barba, Jose M. Lorenzo, Ivonne Delgadillo & Jorge A. Saraiva. (2019) Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends in Food Science & Technology 88, pages 274-289.
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Kai Fan, Min Zhang & Bhesh Bhandari. (2019) Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices. Food and Bioproducts Processing 115, pages 154-164.
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Alam Zeb. 2019. Food Frying. Food Frying 115 174 .
Samira Mohammadalinejhad & Jalal Dehghannya. (2018) Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innovative Food Science & Emerging Technologies 47, pages 493-503.
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